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French Salad Dressing

Erken's French salad dressing from 1914: 3 tablespoons oil, 1 tablespoon vinegar, 1/4 tsp salt and 1/8 tsp white pepper shaken together in a corked bottle and kept cold until serving. Optionally add 1/16 tsp mustard stirred into the vinegar and 5 drops onion juice. A simple base dressing for leaf salad; must be shaken again if the oil separates.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 409 (falt i det fri)

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About the dish

The recipe appears in the chapter on salads, right after Erken's general advice on handling salad: the leaves should be completely dry, the salad is torn apart and the sauce is put in the bowl first, so everything is mixed right before serving. Erken also gives standard ratios for other salad dressings: 3 parts oil to 1 part vinegar, or 3 parts cream to 1 part vinegar.

How to make it

  1. 1

    Mix in a bottle

    Pour the oil, vinegar, salt and white pepper into a bottle or a tight jar through a small funnel. Put in the cork or lid.

  2. 2

    Chill

    Set the bottle cold, preferably on ice, until the dressing is to be used.

  3. 3

    Shake together

    Shake the bottle vigorously right before serving, until everything is well mixed. If the dressing stands, the oil separates, and it must be shaken again.

  4. 4

    Variation

    If you want mustard and onion juice in the dressing, stir the mustard into the vinegar before everything is poured into the bottle.

Changes from the original

The measures have been converted to modern teaspoon/tablespoon and deciliter thinking; "bottle with cork" has been kept as the method, but a tight glass/jam jar is mentioned as an alternative. Mustard and onion juice have been listed as optional ingredients.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 409) → 1949 (proofread, p. 452)~49% of the text changedremovedadded
¼ teske salt 34 teskje salt, 3 spiseskeer olje ⅛ teske spiseskjeer olje, 1/8 teskje hvit pepper pepper, 1 spiseske spiseskje eddik Dette er det almindelige; bland alt paa på en flaske gjennem en liten tragt, sæt trakt, sett kork i i, og sæt sett flasken koldt eller paa is, på is til den skal brukes. Nu rystes flasken sterkt, til alt er blandet. Blir sausen staaende, stående, vil olje skilles ut. — Andre liker at tilsætte å tilsette sausen ¹⁄₁₆ teske litt sennep og 5 draaper 3 dråper løksaft; rør da sennepen ut med eddiken, før den haves paa has på flasken.

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Frequently asked questions

What is the ratio of oil to vinegar in this dressing?
Three tablespoons oil to one tablespoon vinegar, that is, 3:1. In addition, 1/4 teaspoon salt and 1/8 teaspoon white pepper.
Why should the bottle stand cold before use?
The 1914 recipe recommends mixing everything in a bottle through a small funnel, corking it and setting it cold or on ice until it is to be used. Right before serving, the bottle is shaken vigorously until everything is mixed.
What do I do if the dressing separates?
That is normal - if the dressing stands, the oil separates. Shake the bottle vigorously again right before you use the dressing.
Can the dressing be varied?
Yes, some add 1/16 teaspoon mustard and 5 drops onion juice. In that case stir the mustard into the vinegar before it is poured into the bottle.

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